Lilva Pulao

Prep: 10 minutes | Cook: 20-25 minutes | Servings: 2

Ingredients

To be ground to a smooth paste:

¼ cup of Green Garlic, finely chopped

1 Green Chili, finely chopped

2 tbsp Coriander, chopped

2 tsp Ginger, finely chopped

Other Ingredients

1 tbsp oil/ ghee

½ tsp Cumin/Jeera

1 stick Cinnamon/dalchini

3-4 cloves

1 cup fresh pigeon peas/ lilva

1 cup Basmati chawal, washed 3 times, soaked for 15 mins and drained.

Salt to taste

2 tsp Lime juice

2 ½ Cups of Hot water

Preparation:

  • Heat oil in a kadhai or a pot, add cumin, cloves and cinnamon. Let the cumin splutter and get a nice light brown colour.
  • Now add the ground green masala paste and sauté on a medium flame until raw smell is gone.
  • Add the pigeon peas/lilva and sauté for a while. Add the soaked rice and sauté lightly, mix well.
  • At this stage add 2 ½ cups of hot water and mix well. Check for seasoning, add salt to taste.
  • Cover and cook the rice on a low flame. Cook for about 15-20 minutes.
  • Remove from flame, garnish with a sprig of coriander and serve hot.
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